Pancakes filled with minced meat à la Jazz

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 m.-sized onion(s)
• 2 garlic cloves
• 3 tbsp tomato paste
• some tomato ketchup
• 1 medium-sized red bell pepper(s)
• 1 can kidney beans
• Mexican spice mix
• salt and pepper
• 200 g cheese, grated
• 4 eggs
• ½ cup milk
• n. B. Flour
• Salt
• 1 pinch(s) of sugar
• Fat, for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Pancakes: Whisk the eggs with the milk, salt, and sugar. Gradually add enough flour while stirring until you have a smooth, relatively runny batter. Fry about 4-6 pancakes in a pan. They shouldn’t be too thick, as they will be rolled later. Let cool. Filling: Dice the onions and garlic and sauté, add the minced meat and fry until crumbly. Briefly fry the diced peppers and beans, then add 2-3 tablespoons of tomato paste and a little ketchup. Let everything simmer for a while, then season with the spice mix, salt, and pepper. Fill the pancakes with the mixture and roll them up, leaving some of the mixture. Place the pancakes side by side in a baking dish. Add a little water to the remaining minced meat and mix. Serve as a sauce over the pancakes. Sprinkle with the cheese and bake in the oven at 200°C until golden brown. Let it rest a little before serving to develop even more flavor.